Minestrone Soup (Gluten Free)

Minestrone Soup (Gluten Free)

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My mom always made the most delicious soups when I was growing up and minestrone was one of them. The broth was rich and the soup was loaded with veggies galore, and we all know I love me some veggies!

This recipe has everything I need in a good hearty soup. Creamy kidney beans, carrots, tomatoes, zucchini, and the richest broth ever. Topped off with fresh parm and some crusty bread for dipping…yaaas! Plus, I made this in 30 minutes so it’s the ideal busy weeknight supper.

I decided to swap out the regular macaroni noodles for gluten free because it has more then twice the amount of protein and 30% fewer carbs than regular pasta. You guys, my daughter didn’t even recognize the difference and she is the queen of texture. This soup is a bowl full of cozy goodness and I hope you try this ASAP!

Let’s eat!🤍

Minestrone Soup (Gluten Free)

30-minute minestrone soup with lots of veggies, pasta and parmesan cheese. So hearty and cozy.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 6
Calories 388 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 cup onion, chopped fine
  • 1 garlic clove, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 2 small zucchini sliced 1/4 inch thick
  • 28 oz can crushed Italian style tomatoes
  • 1 1/2 tsp Italian seasoning
  • 1 tsp dried parsley
  • 32 oz low sodium vegetable broth
  • 14 oz can red kidney beans, rinsed and drained
  • 8 oz Banza gluten-free elbow macaroni or use regular macaroni
  • Parm cheese
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions
 

Pasta

  • Cook pasta according to directions. Rinse well and set aside until ready to use.

Soup

  • Heat oil in large pot over medium heat and add onion, garlic, carrots, and celery. Sauté for 3-5 minutes until veggies are tender. Add crushed tomatoes, herbs, veg broth, and kidney beans. Season with salt and pepper. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally. Add zucchini slices and cook another 5 minutes then add cooked pasta. I used all but a 1/2 cup of pasta because I wanted more broth but you can certainly use the entire 8 ounces. Taste to make sure you don't need more salt and pepper. Serve with freshly grated parm cheese.

Notes

Leftovers- Freeze soup in 16 oz mason jars for easy lunches.  Don’t fill jars completely full. Leave a couple inches because the soup will expand when it freezes. Pull out a jar in the morning to thaw and by lunch it’s ready to heat. 
Gluten-free pasta- Banza is my favorite gluten-free pasta. I’ve tried many different brands and this one wins by a long shot in terms of flavor and texture. Cooking pasta separately ensures the broth doesn’t get too starchy. Gluten-free pasta especially, holds a lot of starch which would drastically change the consistency and flavor of the soup. 
 
Nutritional facts for this recipe are for 2 cups and do not include the parmesan cheese. There are 44 calories per 2 tablespoons of cheese. 
Keyword gluten free, minestrone, parmesan cheese, soup, tomatoes, Vegetarian, veggies

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!




2 thoughts on “Minestrone Soup (Gluten Free)”

  • LOL I was scrolling on Instagram and I thought to myself I really want to make minestrone soup! Once again we are connected so wholeheartedly that you of course made it for me. I will be making this tonight❤️

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